Fish pie

Fish pie

My Abuela's Table
8 mini pies or 1 big one

This is a loose adaptation of my grandmother's fish soup recipe which I love and have made for many birthday celebrations.


Quantity Ingredient
1 1/2 snapper fillets, (or halibut or cod)
1/2 cup olive oil
3 onions, finely sliced
4 garlic cloves, finely chopped
1 large tin see method for ingredients
1 tablespoon tomato paste
1/2 cup coriander or parsley, chopped
4 bay leaves
1 tablespoons white vinegar
1/2 cup stuffed green olives, sliced
1 tablespoon capers, rinsed
1/4 cup slivered almonds
5 black peppercorns
2 large chillies, deseeded and sliced
2 teaspoons fresh oregano
2 teaspoons fresh thyme
4 sheets puff pastry
a little milk
1 egg, beaten


  1. Preheat oven to 180°C.
  2. Wash fish and cut into small pieces.
  3. Heat the oil and sauté the onions and garlic until translucent. Add the tomato purée, tomato paste, coriander, bay leaves and vinegar and simmer for 10 minutes.
  4. Add the olives, capers, almonds, peppercorns, chillies, oregano, thyme and salt. Cook for a further 15 minutes until the sauce has thickened.
  5. Add the fish and cook for 5 minutes. The mixture shouldn‘t be too runny. Once the fish is cooked, allow to cool.
  6. Cut two circles (15 cm diameter) from each pastry sheet and place on a greased baking tray. Place 2 heaped tablespoons fish mixture on one half of pastry circle, and fold over into a little parcel, similar to an empanada.
  7. Seal the edges by moistening with a little milk and pressing edges together.
  8. Brush each pie with egg, and bake in the oven for 15–20 minutes, or until pastry is golden brown and shiny.
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